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Chef Paolo Minelli’s career is a true fusion of culinary cultures. A graduate of the Instituto Superiore di San Pellegrino Terme in Italy, one of the country’s top hotel schools, he first forged his identity around Mediterranean flavors. He then perfected his skills in the Michelin-starred kitchens of the south of France, working in prestigious establishments such as the H\u00f4tel Martinez in Cannes<\/strong> and the Hyatt Regency London Blackfriars<\/strong>. His career eventually led him to Paris, where he worked under the guidance of chef Jean-Fran\u00e7ois Rouquette at the Park Hyatt Paris-Vend\u00f4me before taking over as executive chef at Maison Delano. Chef Paolo Minelli has received two new distinctions, recently being named a member of the Coll\u00e8ge Culinaire de France<\/strong> and honored with the title of Ma\u00eetre Restaurateur<\/strong>, rewarding his talent and commitment to authentic, artisanal, responsible, and 100% homemade cuisine.<\/p>\n <\/p>\n At the helm of Delano Caf\u00e9, Chef Minelli embodies a culinary philosophy that is both refined and deeply accessible. His menu, a reinterpretation of French classics, is enriched with Mediterranean nuances and based on carefully selected ingredients. Passionate about respecting products, the chef emphasizes the importance of promoting local suppliers, stating, \u201cWithout them, we are nothing.\u201d Despite his prestigious career, he designs his recipes as \u201csimple recipes found in good Parisian caf\u00e9s,\u201d seeking to combine \u201cdelicacy and generosity\u201d in dishes such as green crab ravioli or pearly cod.<\/p>\n <\/p>\n The chef’s ultimate goal is for every guest to leave with a \u201csmile on their face,\u201d reflecting his vision of accessible and generous haute cuisine. With Paolo Minelli, each dish goes beyond simple culinary creation to extend and embody the very identity of the hotel on the plate. Luxus Plus met with him at the start of the new season. Interview.<\/p>\n <\/p>\n When I was very young, around 15 years old, while on vacation in the south of France, I discovered the world of catering by chance. While my friends went to the beach, I chose to help out in a seaside restaurant. I started out clearing tables, but it was a revelation: I discovered the magic of cooking, the excitement of a kitchen brigade, and the adrenaline rush of service. That was the defining moment that sparked my vocation.<\/p>\n <\/p>\n When I discovered the place, its atmosphere, and its decor, I immediately thought of the south of France: the light, the citrus fruits, the fresh sea air, the sunny spirit. I wanted to translate these sensations onto the plate and create an experience that transports guests to the Mediterranean while remaining in Paris. My signature dish illustrates this vision: flame-seared mackerel accompanied by silky polenta. It’s a meeting of my Italian roots and the flavors of the south of France.<\/p>\n <\/p>\n <\/p>\n I always start with a simple, authentic base, then add a touch of refinement. Take mackerel, for example: I enhance it with sun-dried tomatoes, Menton lemons, garden herbs, and exceptional olive oil. This preserves the essence of Italian cuisine while enriching it with a very French elegance.<\/p>\n <\/p>\n I am very attached to the quality and exceptional character of the products I use. For example, I work with Christophe Latour, who supplies me with sun-dried tomatoes that cannot be found anywhere else. For my polenta, I trust Franco Gulli, whose corn is of a rare fineness that brings back memories of my childhood in Italy. These products are not just ingredients, they become real sources of inspiration.<\/p>\n <\/p>\n I lost my parents at a very young age, but I have a vivid memory of my biological mother: as a child, I would run into the kitchen to watch the cakes rise in the oven. I found this moment almost magical, when in fact it was simply the action of the yeast. This fascination gave me a taste for cooking and its mystery at a very early age.<\/p>\n <\/p>\n For me, balance comes first and foremost through sauces. I was always taught that a great chef must know how to master them perfectly. So I pay particular attention to their preparation: they must not only enhance the ingredients, but also create a link between the flavors, so that every bite is a harmonious experience.<\/p>\n <\/p>\n For me, hospitality is as important as the cuisine. A smile, sincere attention, a warm atmosphere: these are the details that make a customer feel truly welcome and valued. At Maison Delano Paris, I want every guest to feel at home while enjoying an exceptional experience.<\/p>\n <\/p>\n Every morning, I take the time to greet each member of my team individually. It’s a way to feel the energy of the day and strengthen our bonds. Then we have a briefing to share the schedule, define our objectives, and remind everyone of our standards. I often tell them, \u201cBe careful, we mustn’t lose the game.\u201d This phrase sums up the spirit of our kitchen: rigor, cohesion, and passion.<\/p>\n <\/p>\n Maison Delano Paris is my first experience as Executive Chef, and one year after my arrival, I am now responsible for both the kitchen and the dining room. My ambition is clear: to earn a Michelin star. It would be the greatest recognition of the work accomplished by my teams and myself, and the fulfillment of a lifelong dream.<\/p>\n <\/p>\nINTERVIEW\u00a0:<\/h3>\n
Luxus Plus: Your journey has taken you from northern Italy to the Parisian culinary scene. What were the greatest inspirations or decisive moments that shaped your identity as a chef?<\/b><\/h3>\n
Luxus Plus: How did you approach creating the menu for a place as iconic as Maison Delano Paris? Is there a dish that, in your opinion, perfectly embodies the spirit of this restaurant?<\/b><\/h3>\n
![\"VISUEL](\"https:\/\/luxus-plus.com\/wp-content\/uploads\/2025\/12\/VISUEL-NO-2-1024x768.jpg\" "\\"VISUEL")
Luxus Plus: Italian cuisine is often synonymous with simplicity and high-quality ingredients. How do you manage to maintain this authenticity while adding your own personal touch, or even a Parisian influence?<\/strong><\/h3>\n
Luxus Plus: You work with local producers and exceptional Italian ingredients. Can you tell us about one or two of these products that you particularly like and how they influence your creations?<\/h3>\n
Luxus Plus: A passion for cooking is passed down from generation to generation. Do you have a childhood memory related to food or your family that particularly influenced your vocation?<\/h3>\n
Luxus Plus: Your dishes are renowned for their delicate balance. What do you think is the key to harmonizing flavors and textures, and is it an intuitive or a very thoughtful process?<\/strong><\/h3>\n
Luxus Plus: Beyond the plate, the dining experience is also about atmosphere and service. What is your vision of the perfect welcome and the atmosphere you want to create for your guests?<\/strong><\/h3>\n
Luxus Plus: What happens in the kitchens at Maison Delano? Can you describe a typical moment, the energy there, and the relationship you have with your team?<\/b><\/h3>\n
Luxus Plus: If you had to sum up your ambition for the Maison Delano restaurant in one sentence, what would it be?<\/b><\/h3>\n